Petite Maple Pecan Pies

[Olga Drozd]

Petite Maple Pecan Pies

Bake these tasty pies in miniature muffin pan.

CREAM CHEESE PASTRY:

4 ounces cream cheese, softened (1/2 of an 8-ounce package)
4 Tablespoons butter, softened
1 cup all purpose flour

MAPLE PECAN FILLING:

1 large egg
1/4 cup pure maple syrup
1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
3/4 cup pecans, chopped to 1/4 inch pieces

PASTRY: In a food processor with the steel blade in place, combine cream cheese and butter.  Process until blended.  Add the flour and process until flour is worked into the mixture.  cover and chill for 30 minutes.

Preheat the oven to 375º F.

Divide dough into 24 equal pieces.  Place one piece of dough into each of 24 miniature muffin cups.  Press dough into bottom and up the sides of the cups to form shells.

FILLING:  In a small bowl, mix the egg, maple syrup, brown sugar, vanilla, and pecans.  Spoon mixture into the muffin cups, dividing the mixture evenly.

Bake for 25 to 30 minutes or until lightly browned.  Let stand 5 minutes.  Run knife around the edges of each to remove from pans, and serve.  Makes 24 petite maple pecan pies.